Kebabs are good all year round. These marinated low sodium kebabs give ample opportunity to ramp up vegetable intake in the most delicious and delightful way! Low potassium vegetables such as onion and peppers pair perfectly with the sweet and savory chicken to make this dinner a real home-run.
This kebab recipe was a snap to put together. We used red and yellow peppers, both of which are low in potassium. We also used marinated chicken breasts and basted the kebabs in the marinade before grilling to perfection. Alternatively, you could also use pork. If you want to go totally plant-based, marinated tofu or tempeh would make a great stand-in for the chicken. We like to freeze our tofu before thawing and cooking as the texture becomes chewy after freezing.
Kidney Friendly Honey-Garlic Kebab Marinade
- ¼ c olive oil
- ⅓ c honey
- ¼ c Bragg’s Liquid Aminos
- ¼ tsp black pepper
- 3 garlic cloves, crushed
- This kebab marinate works for about 4 medium chicken breasts, 4 small onions, and 3 peppers (around 15-20 kebabs)